Red Meat Allergy Friendly Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Flaky, golden, and impossibly satisfying, this whole wheat flatbread is one of those recipes that feels like a skill once you've made it. The magic is in the folding — layering softened ghee into the dough before rolling it out into a triangle creates those signature crispy, pull-apart layers that make each bite so addictive. Because the entire recipe is built around simple pantry staples like whole wheat flour, salt, and ghee, there's no need to scrutinize labels or worry about hidden red meat derivatives sneaking in through broths, stocks, or processed seasonings. The dough comes together with just your hands and a bowl, and the technique is more forgiving than it looks — a little practice and you'll be flipping these on a hot tawa like you've done it a hundred times. Serve them straight off the skillet alongside lentils, a yogurt dip, or a simple vegetable curry and they disappear fast. Keeping a cloth over the finished stack traps steam and keeps them soft and pliable until you're ready to eat.

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Ingredients

4 servings

For the dough

2 cups whole wheat flour (atta), plus more for dusting
King Arthur Baking Company 100% Whole Grain Whole Wheat Flour King Arthur Baking Company Stone Ground White Whole Wheat Flour - 5 Lb Arrowhead Mills Organic Stone Ground Whole Wheat Flour, 22 oz Aiva Products Aiva Whole Wheat Flour Kroger Traditional Whole Wheat Flour
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½ tsp salt
2 tsp neutral oil or ghee
¾ cup warm water, plus more as needed

For layering and cooking

4 tbsp ghee butter or unsalted butter, softened

Instructions

1
In a large mixing bowl, whisk together the whole wheat flour and salt. Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Pour in the warm water gradually, mixing with your hand, until a shaggy dough forms. Knead in the bowl for 6–8 minutes until the dough is smooth, soft, and slightly tacky but not sticky — it should spring back slowly when pressed with a finger. Cover the bowl with a damp cloth and rest for 30 minutes.
2
Divide the rested dough into 8 equal portions and roll each into a smooth ball. On a lightly floured surface, roll one ball into a thin round about 6 inches in diameter.

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